Oven Baked Chicken Breasts (Printable)
Tender, herb-seasoned chicken breasts baked to juicy perfection in the oven. Ready in just 35 minutes.
# What You'll Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts, about 6 oz each
→ Marinade & Seasoning
02 - 2 tbsp olive oil
03 - 1 tsp salt
04 - 1/2 tsp black pepper
05 - 1 tsp garlic powder
06 - 1 tsp paprika
07 - 1/2 tsp dried thyme or Italian seasoning
08 - 1/2 tsp onion powder
→ Optional Garnish
09 - 2 tbsp fresh parsley, chopped
10 - Lemon wedges
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease it with nonstick spray.
02 - Pat the chicken breasts dry with paper towels to ensure proper seasoning adhesion and even browning.
03 - In a small bowl, combine the olive oil, salt, black pepper, garlic powder, paprika, dried thyme, and onion powder until well blended.
04 - Rub the seasoning mixture evenly over both sides of each chicken breast, ensuring full coverage.
05 - Place the seasoned chicken breasts on the prepared baking sheet, leaving space between each piece for even air circulation.
06 - Bake for 20 to 25 minutes, until the internal temperature reaches 165°F when checked with an instant-read thermometer and juices run clear.
07 - Remove from the oven and let the chicken rest for 5 minutes before slicing to allow the juices to redistribute.
08 - Garnish with freshly chopped parsley and serve alongside lemon wedges if desired.
# Expert Advice:
01 -
- Five minutes of seasoning work and the oven handles everything else while you tidy up or pour a glass of wine.
- The spice rub creates a golden crust that tastes far more involved than it actually is.
02 -
- A meat thermometer is the single tool that saves you from dry, overcooked chicken and it is worth every penny.
- Pounding the breasts to an even thickness before seasoning was a game changer I resisted for years.
03 -
- Take the chicken out of the fridge fifteen minutes before seasoning so it cooks evenly from edge to center.
- If your breasts vary in thickness, fold the thin tail end underneath itself to create a uniform shape.